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take advantage
While Supplies Last
All fresh produce should be rinsed thor-
oughly before use, even if stores say the
foods have already been washed. Produce
can retain bacteria from the fields where it
was grown. Also wash the skins or rinds of
foods before peeling or slicing, or you may
transfer bacteria to the flesh of the food.
Wash and disinfect hands, utensils, cutting
boards, and any other surfaces after han-
dling raw meats and poultry. Try to contain
juices from meats so they do not get all
over countertops. Always use separate
utensils for preparing uncooked meats and
produce.
Cook foods to the recommended tempera-
ture and check with a food thermometer.
Keep in mind that some foods may cook
unevenly, especially in microwaves. Stir
and keep cooking to ensure even heat
distribution.
Do not overload the refrigerator and freezer;
otherwise they may not chill foods suffi-
ciently. Check that the appliance is working
properly.
Avoiding foodborne illnesses requires
diligence at the store and at home. With
care, members of the household can
remain healthy.
Healthy Life I Fall/Winter 2015 - 21